EP3259993A1 - Dispositif de mise en portion de pâte - Google Patents

Dispositif de mise en portion de pâte Download PDF

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Publication number
EP3259993A1
EP3259993A1 EP17175523.4A EP17175523A EP3259993A1 EP 3259993 A1 EP3259993 A1 EP 3259993A1 EP 17175523 A EP17175523 A EP 17175523A EP 3259993 A1 EP3259993 A1 EP 3259993A1
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EP
European Patent Office
Prior art keywords
dough
separating
region
teigtrennbereich
mass
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP17175523.4A
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German (de)
English (en)
Other versions
EP3259993B1 (fr
Inventor
Udo Bernhardt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fritsch GmbH
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Fritsch GmbH
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Publication date
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Publication of EP3259993A1 publication Critical patent/EP3259993A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines

Definitions

  • the invention relates to a device for portioning dough mass with a housing for receiving the portion to be portioned dough by a Teigzu operations- and a Teigtrennungs- area are arranged.
  • a Teigab Operationss- and a Teigtrennungs- area are arranged in the lower region of the housing or under the housing.
  • a Budapestados- and a Budapestados- area are arranged in the lower region of the housing or under the housing.
  • a Teigab Operations Scheme is arranged, through which from the dough mass separated dough portions, e.g. can be supplied via a conveyor further dough processing stations.
  • the area to be fed, to be portioned is acted upon by at least one dough-separating element.
  • the invention also relates to a method for positioning dough mass.
  • So-called star-roller portioners are known as state-of-the-art, these being dough portioners which in the interior region of a dough separation area have a star-like, mutually rotating knife elements which, with their cutting edges, assign each other in dough separation position.
  • These star-like blade elements are driven in opposite directions by motor and pull a e.g. down from the top supplied dough through the knife assembly down and throw it in portions divided on a discharge device.
  • the invention has for its object to form a device with the features of the preamble of claim 1 such that uniform Teigportionen can be produced in shape and weight, a compression of the dough is selectively adjustable, separate dough portions may have a substantially rectangular cross-section, the a further treatment is well suited and soft and angegarte doughs can be separated so that little or no pressure is applied to the dough, which counteract degassing of the dough.
  • This object is achieved by the characterizing features of claim 1, advantageous developments emerge from the dependent claims 2-14.
  • Claims 15 and 16 describe yet another advantageous method for portioning dough mass using a portioning device of claims 1-14.
  • the at least one dough-separating element As the core of the invention, it is considered to form the at least one dough-separating element as a knife element which can be inserted and pivoted into the dough-separating region.
  • the knife element is inserted into the dough separation area like the knife of a "guillotine" and thus leads to a clean unpressurised cut, wherein an adjustable pressure can be generated because the dough or separating dough (s) are preferably mounted at right angles to their direction of insertion into the shaft ,
  • the pivoting movement leads to a metered pressure load on the separated dough area, wherein a Teigentgasungsvorgang can be selectively controlled, if this is desired.
  • the insertion of the knife or the elements in the interior can - depending on the course of Teigtrenn Kunststoffes, carried out from the side, when the inner region is designed as a vertically extending shaft.
  • the at least one dough-separating element can be inserted from an outside area into the shaft-like interior region of the dough-separating area. If we speak of "shaft-like" at this point, then it does not necessarily mean that the shaft has to run vertically, even inclined arrangements of the shaft are possible.
  • two opposing and successively deliverable Teigtrennetti be introduced into the shaft.
  • the dough separating elements are pivotally mounted, ie they can be performed in a slot-like recording of a shaft wall and in the outdoor area in addition to Push-in movement to be driven pivotable. This means that the Teigtrennetti perform a pivoting movement indoors.
  • the drive movement of the dough separating elements for carrying out the separating and or pivoting movement can advantageously be carried out simultaneously, because then lying in the interior knife edges, for example, in a closed position in the direction of Abmanned Anlagenes can be pivoted without damage to the knife by mutual abutment is to be feared. But it is also possible to control the movement of the two Teigtrenn shame separately.
  • the dough separating elements are introduced obliquely, for example obliquely pointing upwards in a vertical shaft of a Teigtrenn Schemees. From this obliquely upwardly pointing position can then be a pivoting of the knife edges down, resulting in a significant compression of the dough masses.
  • a bottom element is advantageously arranged in a bottom region of the dough-separating region, which can be moved between a closing position and an output position.
  • the floor element may e.g. be designed either as a flap, but it is also conceivable a slide or a deduction conveyor, which allows a particularly dough-gentle movement in the bottom region of the shaft.
  • a substantially horizontally or flatly extending conveyor belt is provided in the dough feed area, through which dough mass can be conveyed substantially into the downward-pointing shaft-like separation area.
  • the Teigzu 1500 formatterrorism the conveyor belt can be controlled in a simple manner by a level sensor, which is located above the Teigtrenn Symposium.
  • the device 1 shown in the drawings comprises a housing 2 for receiving the dough mass 3 to be portioned, wherein in the housing 2, a Teigzu operations Scheme 4 and a Teigtrenn Scheme 5 are arranged.
  • a bottom element 7 is arranged, which is designed as a take-off conveyor belt.
  • dough separating elements are effective to portion the dough mass.
  • two dough-separating elements 8a / 8b are provided, which are designed as insertable into the dough-separating region 5 knife elements 9a / 9b and opposite each other.
  • the dough separating elements 8a / 8b are substantially from the outside of the Teigtrenn Schemees 5 introduced into the Teigentrenn Scheme and are stored in the housing area. They can be pivoted essentially at right angles to their insertion direction 10, ie about a pivot axis which is formed by a lateral guide element 11 in the form of a guide slot.
  • Fig. 2 is shown that the first obliquely upward in Fig. 1 introduced Teigtrennetti 8a and 8b are spent in a dough separation position in a mutually aligned horizontal position, whereby the separated dough portion 3a is compressed under the Teigtrennmaschinen 8, which is indicated by the dot structure of the dough 3a.
  • the dough separating elements 8a / 8b with their cutting edges 12a / 12b to each other.
  • the dough-separating elements 8a / 8b of thin spring steel, so that they have a certain elasticity, ie bend slightly upward with their edges facing each other during the pivoting movement in order to treat the dough mass 3 as gently as possible.
  • "hard” Teigtrennetti can be used without flexible training.
  • the bottom element 7 shown in the drawings provides for the compression or pivoting movement of the dough separating elements 8a / 8b for a back pressure and can be deducted after completion of the compression movement, which is clear from Fig. 4 shows, where the bottom element 7 is designed as a discharge conveyor belt 13.
  • the portioned dough 3a then becomes released and released on a discharge conveyor 14 of Teigabstructure Kunststoffmaschinen 15.
  • Lateral limit slides 16, which laterally delimit the chamber of the dough-separating region 5 in the region below the separating elements 8a / 8b, can be opened in whole or in part.
  • a Mehler 17 is used to apply flour on the deduction conveyor.
  • the cutting edges 18 of the dough separating elements 8a / 8b have cutting edge flank regions 19, the mutually adjacent dough separating position according to FIG Fig. 2 lie together. This means that a flank region 19a obliquely downward and the opposite flank region 19b obliquely upward. In the closed position then a juxtaposition or a touch of these flank areas is possible to form a continuous as possible blade surface for the dough 3.
  • the dough supply area 24 in FIG Fig. 5 comprises a horizontally extending conveyor element in the form of a conveyor belt 25 which is driven in the feed direction 26 in order to convey the dough mass 3 into the chamber of the dough separating region 5.
  • the level H is monitored by a sensor 30.
  • the level is preferably kept equal, the dough portion, which is divided down, is refilled as soon as the level H has dropped.
  • the conveyor belt 25 is driven again to refill dough 3.
  • the cutting edges 18 a / b with the opposing cutting edge edge regions 19 a / b can be seen.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
EP17175523.4A 2016-06-21 2017-06-12 Dispositif de mise en portion de pâte Active EP3259993B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102016111311.5A DE102016111311B3 (de) 2016-06-21 2016-06-21 Vorrichtung und Verfahren zum Portionieren von Teigmasse

Publications (2)

Publication Number Publication Date
EP3259993A1 true EP3259993A1 (fr) 2017-12-27
EP3259993B1 EP3259993B1 (fr) 2019-01-23

Family

ID=59055047

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17175523.4A Active EP3259993B1 (fr) 2016-06-21 2017-06-12 Dispositif de mise en portion de pâte

Country Status (2)

Country Link
EP (1) EP3259993B1 (fr)
DE (1) DE102016111311B3 (fr)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1241771B (de) * 1966-09-28 1967-06-08 Fr Winkler K G Maschine zum gewichtsgleichen Teilen teigiger Massen, insbesondere Teigteilmaschine fuer Baeckereien
US4457771A (en) * 1981-05-01 1984-07-03 Corning Glass Works Forming laminated articles from a composite encapsulated charge of molten glass
EP0285442A2 (fr) * 1987-04-01 1988-10-05 Rheon Automatic Machinery Co. Ltd. Appareil et méthode de production d'une bande de pâte
EP0466519A1 (fr) * 1990-07-13 1992-01-15 Rheon Automatic Machinery Co. Ltd. Procédé pour diviser la pâte en continu
US5200203A (en) * 1989-08-28 1993-04-06 Rheon Automatic Machinery Co., Ltd. Apparatus for quantitatively dividing bread dough
DE69005742T2 (de) * 1989-08-28 1994-04-28 Rheon Automatic Machinery Co Verfahren und Vorrichtung zur mengenmässigen Verteilung von Brotteig.
EP0744126A1 (fr) * 1995-05-22 1996-11-27 Rheon Automatic Machinery Co. Ltd. Appareil et procédé d'alimentation de pâte
EP1174032A1 (fr) * 2000-02-21 2002-01-23 Rheon Automatic Machinery Co., Ltd. Procede et dispositif d'alimentation en matiere alimentaire
WO2007083070A2 (fr) * 2006-01-20 2007-07-26 MECATHERM, Société Anonyme Procede de division volumetrique de pate et son dispositif de mise en oeuvre.
EP2103218A1 (fr) * 2008-03-19 2009-09-23 MECATHERM, Société Anonyme Dispositif pour favoriser l'écoulement de pâte de boulangerie, viennoiserie ou analogue, le long d'une paroi, notamment d'une trémie
DE102010002689A1 (de) * 2010-03-09 2011-09-15 Kuchenmeister Gmbh Verfahren und Anlage zum Herstellen von Baumkuchen bzw. von Kuchen nach Baumkuchenart

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1241771B (de) * 1966-09-28 1967-06-08 Fr Winkler K G Maschine zum gewichtsgleichen Teilen teigiger Massen, insbesondere Teigteilmaschine fuer Baeckereien
US4457771A (en) * 1981-05-01 1984-07-03 Corning Glass Works Forming laminated articles from a composite encapsulated charge of molten glass
EP0285442A2 (fr) * 1987-04-01 1988-10-05 Rheon Automatic Machinery Co. Ltd. Appareil et méthode de production d'une bande de pâte
US5200203A (en) * 1989-08-28 1993-04-06 Rheon Automatic Machinery Co., Ltd. Apparatus for quantitatively dividing bread dough
DE69005742T2 (de) * 1989-08-28 1994-04-28 Rheon Automatic Machinery Co Verfahren und Vorrichtung zur mengenmässigen Verteilung von Brotteig.
EP0466519A1 (fr) * 1990-07-13 1992-01-15 Rheon Automatic Machinery Co. Ltd. Procédé pour diviser la pâte en continu
EP0744126A1 (fr) * 1995-05-22 1996-11-27 Rheon Automatic Machinery Co. Ltd. Appareil et procédé d'alimentation de pâte
EP1174032A1 (fr) * 2000-02-21 2002-01-23 Rheon Automatic Machinery Co., Ltd. Procede et dispositif d'alimentation en matiere alimentaire
WO2007083070A2 (fr) * 2006-01-20 2007-07-26 MECATHERM, Société Anonyme Procede de division volumetrique de pate et son dispositif de mise en oeuvre.
EP2103218A1 (fr) * 2008-03-19 2009-09-23 MECATHERM, Société Anonyme Dispositif pour favoriser l'écoulement de pâte de boulangerie, viennoiserie ou analogue, le long d'une paroi, notamment d'une trémie
DE102010002689A1 (de) * 2010-03-09 2011-09-15 Kuchenmeister Gmbh Verfahren und Anlage zum Herstellen von Baumkuchen bzw. von Kuchen nach Baumkuchenart

Also Published As

Publication number Publication date
DE102016111311B3 (de) 2017-12-07
EP3259993B1 (fr) 2019-01-23

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